A few weeks ago, a cold front and rain moved into our area, and that made me crave SOUP! Want another fantastic soup recipe? Here is one of my favorites - Tuscany Chicken Soup.
- 1 Tbsp Olive Oil
- 1 Tbsp Butter (unsalted)
- 2 Cloves Garlic, minced
- 1 C Chopped Carrots (about 3 medium)
- 1 Med Onion, chopped
- 1 1/2 Cups Sliced Mushrooms (about 6 ounces)
- 2 Cups Chopped Peeled Butternut Squash (about 1 3/4 pounds)
- 2 (15 ounce) Cans Cannellinni beans, rinsed and drained
- 4 Cups Fat Free, less sodium chicken broth
- 1 Tbsp Italian Seasoning (or add your own)
- 3 Cups Cooked Chicken Breast
- 10 Ounces Spinach
- 1/2 tsp Freshly Ground Black Pepper
- 1 Tbsp Olive Oil
- 1 Tbsp Butter (unsalted)
- 2 Cloves Garlic, minced
- 1 C Chopped Carrots (about 3 medium)
- 1 Med Onion, chopped
- 1 1/2 Cups Sliced Mushrooms (about 6 ounces)
- 2 Cups Chopped Peeled Butternut Squash (about 1 3/4 pounds)
- 2 (15 ounce) Cans Cannellinni beans, rinsed and drained
- 4 Cups Fat Free, less sodium chicken broth
- 1 Tbsp Italian Seasoning (or add your own)
- 3 Cups Cooked Chicken Breast
- 10 Ounces Spinach
- 1/2 tsp Freshly Ground Black Pepper
***
Heat oil in a pot/pan over medium high heat. Add butter, stirring until
melted. Add onion and next 4 ingredients (through garlic). Cook for 3
minutes, stirring frequently. Mash 1/4 c beans with fork. Add beans,
broth, and Italian spices to pan and bring to boil. Reduce heat and
simmer 10 minutes or until vegetables are tender, stirring occasionally.
Add chicken. Cook 2 minutes or until thoroughly heated. Add black
pepper and spinach, stirring occasionally until spinach wilts (about 3
minutes). Enjoy!